Woodcock Pudding

Cut up two clean raw woodcocks, dividing each one into five or six pieces, then season. Prepare a paste with a pound of flour, three-quarters of a pound of finely chopped beef suet, a little water and salt; give it two turns like a puff paste, roll it out and use it to line a half spherical-shaped mold; bestrew the bottom with raw onions, shallot, fresh mushrooms and parsley all finely chopped, and on this range the pieces of woodcock, dredging them over with chopped parsley. Cook the intestines taken from the birds with grated fat pork, press through a sieve and dissolve with a little half-glaze (No. 400), then pour it over the woodcocks. Close the opening with a layer of the same paste, fastening it well to the edges, and place the large part of the mold on the middle of a wet towel and tie the ends firmly on the top or round part of the mold. Cook the pudding for two hours in boiling water, then drain off the mold, untie the towel and turn the pudding over on a dish, remove the mold and cover the bottom of the dish with a little sauce reduced with game fumet (No. 397) and truffle peelings; glaze the paste with a brush and serve with a separate sauce reduced with game fumet.